There’s just something incredibly comforting about a hearty dish that combines crispy bacon, fresh spinach, and tender chicken all smothered in a creamy sauce. This Smothered Bacon BLT Chicken Recipe is exactly that—a melt-in-your-mouth meal that feels fancy, yet comes together with ease right in your own kitchen.
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Why You'll Love This Recipe
This Smothered Bacon BLT Chicken Recipe is one of those gems I keep coming back to. It’s like the classic BLT you adore but elevated with juicy chicken and a luscious garlicky cream sauce that tastes way fancier than it is. I’m always excited to pull this out when I want something impressive but also crave simple, reliable flavors.
- Bacon Bliss: Crispy bacon adds that perfect smoky crunch that makes every bite satisfying.
- Juicy Chicken: Pounding the chicken ensures it cooks evenly and stays tender and juicy.
- Fresh Veggies: Ripe grape tomatoes and fresh spinach bring brightness and color to the plate.
- Velvety Sauce: The creamy parmesan sauce ties everything together, making it feel indulgent but balanced.
Ingredients & Why They Work
Every ingredient in this Smothered Bacon BLT Chicken Recipe plays a part in building layers of flavor. I always recommend starting with fresh, quality produce and bacon since those staples really set the tone for the dish’s overall taste.
- Bacon: The backbone of the recipe, providing a smoky, salty crunch that infuses the sauce.
- Boneless Skinless Chicken Breasts: Easy to cook evenly after pounding; they absorb all the flavors wonderfully.
- Olive Oil: Used for sautéing to get the chicken golden and the veggies tender without overpowering their natural taste.
- Italian Seasoning: A simple herb blend that adds depth and aroma with minimal effort.
- Grape Tomatoes: Halved for quick cooking, their sweetness brightens up the creamy sauce.
- Garlic: Minced fresh garlic elevates the savory quality of the dish—avoid jarred for best flavor.
- Chicken Broth: Adds richness and moisture; go for low sodium to control saltiness.
- Cornstarch: Helps the sauce thicken beautifully without clumping.
- Fresh Spinach: Adds a healthy pop of green and wilts down perfectly into the sauce.
- Parmesan Cheese: Finely shredded to melt smoothly and deliver a nutty, savory profile.
- Heavy Cream: Creates that silky, indulgent finish that ties every bite together.
Make It Your Way
I love tweaking this Smothered Bacon BLT Chicken Recipe depending on the season or what I have in the fridge. It lets you play around while keeping that comforting vibe intact.
- Variation: Sometimes I swap spinach for kale or arugula for a peppery twist—it changes the flavor but keeps it fresh and vibrant.
- Dietary tweaks: Use turkey bacon for a lighter touch, or swap heavy cream for coconut cream if you want a dairy-free version.
- Spice it up: Adding a pinch of red pepper flakes to the sauce amps up the heat for those days when you want a little kick.
Step-by-Step: How I Make Smothered Bacon BLT Chicken Recipe
Step 1: Crispy Bacon First
Start by cooking chopped bacon in a large skillet over medium heat. Toss it occasionally so it crisps evenly without burning. Once perfectly crispy, transfer the bacon to a paper towel-lined plate to drain. This step not only gives you that amazing bacon crunch but also renders flavorful fat to cook your chicken in later. Don’t rush it—crispy bacon is worth the wait!
Step 2: Prepare the Chicken
Next, if you’re using large chicken breasts, butterfly and cut into manageable pieces so they cook evenly. Pounding the chicken to a uniform ½-inch thickness is my secret to juicy, tender breasts without dry edges. Pat them dry well with paper towels to get a good sear, then season generously with salt, pepper, and the Italian seasoning. This step sets the foundation for flavor.
Step 3: Sear the Chicken
Heat most of your olive oil in a clean skillet over medium-high heat, then add chicken pieces in a single layer. The goal is a nice golden crust on both sides, about 4 minutes per side. Resist the urge to move or poke the chicken too much—letting it develop that sear makes all the difference. Once cooked through, set them aside and prepare to make the delicious sauce in the same pan.
Step 4: Build the Sauce
Lower the heat to medium and add the remaining olive oil, then toss in halved grape tomatoes and minced garlic. Sauté just for about 30 seconds until fragrant and the tomatoes start to soften. Pour in chicken broth, bring to a simmer, and reduce the heat—let it bubble gently for 2 minutes to concentrate flavors.
Step 5: Thicken and Enrich
Whisk cornstarch into the reserved chicken broth, then pour this slurry into the skillet while stirring. Watch as the sauce thickens within 30 seconds—this velvety texture is key. Stir in fresh chopped spinach, the crisp bacon, and parmesan cheese, letting the spinach wilt into that creamy goodness. Finish by folding in the heavy cream, seasoning with salt and pepper to taste.
Step 6: Serve Smothered & Savor
Return your chicken breasts to the skillet, nestling them into the luscious sauce. Spoon extra sauce over the top and serve immediately while it’s warm and inviting. This moment always feels special—the way the bacon, spinach, and cream wrap around the chicken is irresistible.
Top Tip
From my hands-on experience making this Smothered Bacon BLT Chicken Recipe, a few tricks helped me nudge it from good to unforgettable. If you want that perfect balance of flavors and textures, these tips are golden.
- Don’t skip pounding your chicken: It’s the easiest way to guarantee even cooking and prevent dry spots.
- Render bacon fat wisely: Cook bacon first and use its leftover oil to sear your chicken for that smoky flavor boost.
- Watch your sauce thickness: When adding cornstarch slurry, stir well and don’t over-thicken; you want a creamy pourable sauce, not glue.
- Season toward the end: Parmesan and bacon add saltiness, so adjust salt at the end to avoid oversalting.
How to Serve Smothered Bacon BLT Chicken Recipe
Garnishes
I usually sprinkle a little extra parmesan or some freshly chopped basil on top because the aroma is incredible and it adds a fresh pop. A few cracks of black pepper finish it off nicely. If you want a bit of zing, a squeeze of lemon right before serving brightens the whole dish.
Side Dishes
We often pair this with garlic mashed potatoes or buttery pasta—the sauce soaks in wonderfully. A crisp green salad or roasted veggies like asparagus keep the meal balanced and fresh, making it easy to enjoy every bite without feeling too heavy.
Creative Ways to Present
For special dinners, I try plating the chicken over a bed of creamy polenta or even inside toasted baguette halves for a fun open-faced sandwich vibe. Garnish with microgreens and a drizzle of balsamic glaze for that wow factor when guests arrive.
Make Ahead and Storage
Storing Leftovers
I recommend storing leftover Smothered Bacon BLT Chicken in an airtight container in the fridge. It keeps well for about 3 days. When you reheat, the sauce thickens a bit, so I like to add a splash of chicken broth or cream to loosen it up and keep the chicken moist.
Freezing
This recipe freezes fairly well, although the spinach softens more after thawing. I freeze the chicken and sauce in separate containers when I can, then reheat gently on the stove to retain the best texture. Make sure to cool fully before freezing to avoid sogginess.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally and adding a bit of broth or cream to refresh the sauce. Microwaving works in a pinch, but takes a little longer and you might lose some of that sauce creaminess if overcooked.
Frequently Asked Questions:
Absolutely! Boneless skinless chicken thighs are a great option if you want extra juiciness and flavor. Just adjust cooking time slightly and ensure they’re cooked through. The sauce complements thighs beautifully.
To avoid sauce breaking, add the heavy cream off the heat or at a low simmer, and stir gently. Avoid boiling after adding cream to prevent curdling. Gradual warming helps keep your sauce silky.
Yes! Substitute the heavy cream with coconut cream or a dairy-free alternative, and use nutritional yeast or vegan cheese in place of parmesan. The flavor will be slightly different but still delicious and creamy.
Reheat leftovers slowly over low heat on the stove, adding a splash of broth or cream to keep the sauce moist. Covering the pan helps retain moisture. Microwave on medium power in short bursts if needed, stirring between intervals.
Final Thoughts
This Smothered Bacon BLT Chicken Recipe has become one of those comforting staples for me—it’s like a warm hug on a plate that feels both special and achievable. I hope you’ll love it as much as I do, making it your go-to for effortless weeknight dinners or impressing friends without the fuss. Give it a try and enjoy every creamy, crispy, flavorful bite!
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Smothered Bacon BLT Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
Smothered BLT Chicken is a flavorful and comforting skillet dish featuring juicy chicken breasts topped with a creamy sauce loaded with crispy bacon, fresh spinach, grape tomatoes, and parmesan cheese. Perfect for an easy weeknight dinner that combines classic BLT flavors in a hearty main course.
Ingredients
Protein
- 6 slices (6 oz) bacon, chopped
- 2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts
Vegetables and Herbs
- 10 oz. (2 cups) grape tomatoes, halved
- 1 tablespoon minced garlic (3 cloves)
- 3 cups packed (3 oz) fresh spinach, roughly chopped
Pantry & Dairy
- 1 ½ tablespoon olive oil, divided
- Salt and black pepper, to taste
- 1 ½ teaspoon Italian seasoning
- 1 cup low sodium chicken broth, plus 1 ½ Tbsp
- 1 tablespoon cornstarch
- ½ cup (1 oz) finely shredded parmesan cheese
- ⅓ cup heavy cream
Instructions
- Cook the bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally, until crisp. Transfer the bacon to a plate lined with paper towels to drain excess fat.
- Prepare the chicken: If using large chicken breasts, butterfly and then cut each into two portions. Pound each piece to an even ½-inch thickness. If using smaller breasts, pound each piece to the same thickness. Pat dry with paper towels and season both sides evenly with salt, black pepper, and Italian seasoning.
- Cook the chicken: Heat 1 tablespoon of olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook for about 4 minutes per side until golden brown and cooked through. Transfer chicken to a plate.
- Sauté tomatoes and garlic: In the same pan, reduce heat to medium and add the remaining ½ tablespoon olive oil. Add halved grape tomatoes and minced garlic, sautéing for about 30 seconds until fragrant.
- Simmer with broth: Pour in 1 cup low sodium chicken broth and bring to a simmer. Reduce heat to medium-low and simmer gently for 2 minutes to soften the tomatoes.
- Thicken the sauce: Whisk together cornstarch and the remaining 1 ½ tablespoons chicken broth in a small bowl. Pour the mixture into the skillet and stir continuously for about 30 seconds until the sauce thickens.
- Add greens and bacon: Stir in the chopped fresh spinach, cooked bacon, and shredded parmesan cheese. Cook until the spinach wilts and the cheese melts into the sauce.
- Finish the sauce: Stir in the heavy cream and season the sauce with additional salt and pepper to taste.
- Serve: Return the cooked chicken pieces to the skillet and spoon the creamy BLT sauce over them. Serve warm immediately.
Notes
- For a lower fat option, use turkey bacon instead of regular bacon.
- You can substitute fresh baby spinach with kale or Swiss chard, but cook a bit longer until tender.
- Use gluten-free cornstarch if needed to keep the dish gluten free.
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes when sautéing the tomatoes and garlic.
- Serve this dish over rice, mashed potatoes, or pasta for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
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